Sweet Potato Coconut Curry Soup

One note: you should double the amount of spicy chickpeas you make. You’ll want to put a ton of them in the soup and just snack on them by themselves. It’s very easy to eat too many early on and not have enough when you want leftovers.

Hi! I just finished making this soup. Very good flavor! Made as written. Would make it again. Ty!

Absolutely delicious, such a warm, rich flavor, super satisfying and an easy recipe to follow.

I added spinach and cooked chicken thighs and had it over rice, and it’s a meal I know I’ll make again.

Delicious winter soup with healthy ingredients that filled the house with Indian food aromas. Loved the added kick with the spicy pepper. Used a previous baked sweet potato and that lessened the need for the blender at the end. Subbed some low sugar oat milk for some of coconut milk and like the flavor profile. Will make this again. Thanks for sharing this recipe.

Delicious! I had a few sweet potatoes already cooked in water just waiting for a good recipe. I’m so thankful that I found this one. I sauteed the onions and garlic in coconut oil, added the previously cooked sweet potatoes, mashed them in the pan with the onions and garlic, added salt and pepper and the yellow curry. The rich smell just made me feel hungry! Than I figured out that I didn’t have the chickpeas so I served myself a small bowl and enjoyed every bit of it by itself! This is a keeper and a good one for cold days and comfy food! Thank you for he recipe!

This recipe has good flavor, but it is WAYYYYYYYYYYY too spicy for even the spice eaters in my family; and that was with the recommended spice cut in half. (We all like varying levels of spice, but this was tooooooo much for enjoyment).

If we make this again, it will be without the Cayenne Pepper.

“It would make a good curry on rice if it was as little less spicy.”
–my teen, and the biggest spice affictionado in our house.

Unbelievably good! It’s deep winter in New Zealand (-1.5 C/ 29.3 F this morning) and this soup warms like a hit of summer sun. I made it with local golden kumara which made a beautiful deep hot orange colour. I will double the chickpea recipe next time though because they where so good I needed more!

Last minute decision for a late night dinner. This soup was phenomenal!

Lovely soup! I doubled the recipe to have leftovers to freeze in mason jars for office day lunches and blended in some cooked red lentils for protein since the chickpeas likely wouldn’t freeze well. I did about 1/4 coconut milk and the rest vegetable broth and still found it plenty creamy and satisfying. I also reduced the curry powder and skipped the cayenne as my curry powder is super potent and spicy.

So delicious! Just made this for dinner tonight & it was very flavorful. Thank you! Xoxo.

I first made this a month or so ago as part of a soup-making phase, and I was so impressed that I haven’t made any soup but this since then. It’s so luscious and creamy, and the curry-coconut flavours are perfect together. Amazing recipe!

I’ve made this several times – wonderfully easy recipe with excellent outcomes!

Found the curry flavour to be more intense when I added it to the sweated onions and garlic so that it ‘cooked’ a little before including the sweet potatoes. This however is my family’s preference, and more intense flavour may not be for everyone.

I made this as a starter for Thanksgiving dinner, and it was a huge hit. I will definitely be making this again, as a main course next time.

I made it today, also added one normal potato and squeezed over some lemon in the end. I really recommen it! It also tasted super yummy with rice and udon noodles! Or a sweet mug cake afterwards, what I did.
I definetely recommend you adding some chilli powder!

This excellent recipe is one of my go to soup recipes. I cook it year round. I made a few minor modifications: I cut the curry powder to 1 tablespoon for the soup and I add fresh ginger along with the garlic. The soup has great medium spicy kick to it.

Delicious soup recipe that I have made twice for guests. They ask for seconds and the recipe. I made the grilled chick peas the 2nd time, very easy and delicious. Thank you for this great recipe!

This is one of my favorite recipes. I used to make it all the time for my best friend/ roommate and myself in college. I still make it for my partner and I pretty frequently at home today, for guests, and even for our Food Not Bombs meal for hungry folks in our community.
It also opened me up to trying out a lot of immersion blender soup recipes!
Anyway, this is tried and true, always good, always comforting. Thank you!

I followed your recipe, with maybe a little bit of extra sweet potato added because it was either add it to the soup or waste it. It is absolutely delicious; sweet and spicy perfection. And yes, even the chickpeas turned out perfectly. I will definitely make this again, thank you so much for doing the hard work and creating this recipe.

Such a quick and tasty soup! I added crispy tofu instead of chickpeas and it was delish. Thanks for sharing!

fantastic and simple recipe! the roasted chickpeas was really enjoyed by everyone and made the presentation even more exciting! v delicious!

I am not a huge creamy soup gal, but the flavors in this soup are magnificent! I ate it both with and without the chickpeas and honestly thought they weren’t a great addition. Just personal preference though! I always had a slice of sourdough in hand to work through the bowl (it helps cut the creaminess)… of course then it’s not GF. Thanks, Minimalist Baker!

This soup is so warming and delicious! Ate it with a bed of rice and it was so so good :’) Would definitely recommend making this!

THIS IS ABSOLUTELY TO DIE FOR!
It was so yummy, my boyfriend and I enjoyed it very much!
Definitely pinning this for when I need to impress the in-laws!

This soup is one of the best I’ve ever tried! I made it with two cups full fat coconut milk and one cup low salt vegetable stock. I left out the salt, chickpeas and cayenne pepper and blended it for my 7month old who LOVED it! Perfect way to introduce spice and flavour to him!
Can’t wait to make it again with the extra spices and chickpeas for myself

This was like a trip to the Caribbean at a time when traveling is not an option. This is one of the most delicious and comforting soups! Love everything about it. I used jerk seasoning for the chickpeas (which was amazing) and loved the cayenne (think it would have been a little boring without).

This was so fast, easy, and delicious! My husband and I finished off the pot ourselves and there’s left to save. Was too good! Will have to add it to my weekly rotation!

Yum! I omitted the cayenne entirely (my kids don’t like spice) and added 1 Tbsp homemade ranch mix, and mixed in some bacon at the end, then served with grilled cheese sandwiches. It was delicious. I will definitely be making this again.

This soup is sooooo delicious!! The perfect blend of spices that make it a teensy bit spicy, but the sweet potato makes it sweet: Mmmmm!!
I added cilantro on top as a garnish.

It was very good Emily age 7

Great. I mean great. Especially with the sour cream.

Also, I added about two cups of coconut milk towards the end. And used jalapeño salt spice

Excellent! What would I do without you?! Thank you again and be well and safe.

I loved this, super yummy and easy to make!

I felt a 1/4 teaspoon of salt was more than enough, so I didn’t add any more in at step 5. I added another tiny sprinkle right at the end, but I felt 3/4 teaspoon would be too much for me.

I also added a squeeze of lime at the end to give it a little acidity, which really added to it!

I made this and loved it! I used spicy Jamaican curry powder for the soup and regular curry powder for the chickpeas. That gave it a good kick but wasn’t overpowering.

…..THIS IS THE BEST soup ever! I added a little tumeric and fresh ginger into the pot and ran out of curry powder when roasting the chickpeas so I just used chili powder and tumeric. I also added a couple carrots because they needed to be eaten and HOLY COW, this turned out SOOOO amazing.

Thanks for this and the chocolate muffins from few days ago, those were a perfect little desert to this lunch!

This was absolutely delicious! I think the flavors balance nicely. Let’s face it 2T of curry powder and 1/2t of cayenne/chipotle is hardly anything at all! I am going to make this again but as a lower calorie substitute I’m going to use butternut squash. I’m sure it will be just as delicious!

PS…a dollop of sour cream on the top just sends it over the edge!

I have loved your recipes in the past but found the curry and cayenne so overpowering that it made the dish unpalatable. I even went a little light on both.
Think it needs a revamp to balance the flavors more.

SO GOOD. This soup is so easy to make but its delicious!! I pretty much stuck exactly to the recepie and it turned out to be a perfect lazy sunday meal, spicy and very creamy . Thank you for another great recepie, I will definitely be making this again sometime soon <3

My daughter and I made this for lunch today and I can honestly say it is one of the nicest things I have ever had.

I would recommend making the chickpeas, it may look like extra bother but it really isn’t at all, it is very easy, and adds texture and – even – more flavour to the soup.

Thank you.

Delicious. I don’t think I thought too hard about it having the consistency of a purée (which should totally be obvious) and so I might try and leave it as is next time (no blending) as the flavors were still great.

Delish! Just made it. I didn’t make the chickpeas, but the curry soup alone WOW!

This was excellent! I ran out of yellow curry and used red instead. It turned out great, but definitely had a lot of heat. If you want to try it with red curry, it might be better to cut it in half and go up from there. I was in a bit of a hurry and just threw in plain canned garbanzo beans at the end. It was absolutely delicious and I will be making it again.

I used a little more curry (I love curry), a little more sweet potato (added 2 small ones to the large one), and 4 cups of coconut milk – absolutely delicious!! Almost like dessert it was so good!! And the chickpeas were such a great addition! I had to keep my kids from eating them all before we sat down for dinner!! Thank you!!

Wow, so tasty!! I made this in the instant pot!

This made a fantasic addition to Thanksgiving dinner, as I was able to get all the veggies on sale to make the vegetable stock. Even the omnivores loved it! I added a little ginger, allspice, and ground coriander after tasting, and I think it added some extra dimensions to the flavor.

This was my first Minimalist Baker recipe—what a marvelous introduction and a real
keeper. The roasted garbanzos are a stroke of genius. Had to go easier on the chipotle for me altho my kids prefer spicier.

What a wonderful recipe! I went a little easy on the spice, but otherwise followed the recipe exactly and it’s a family favorite.

Oh my gosh… I made this a second time when I had all the ingredients. I did not add chipotle and used curry madras spice. I didn’t even make the chickpeas and I love them, but did add fresh grated ginger to soup. This soup turned out so good I know I’ll eat too much and won’t feel bad as I used unsweetened coconut Silk.

Loved this recipe. I followed the directions, but I did add 1 more yam but did not alter any other ingredient. It was a little confusing for me with all of the parenthesis within the paragraphs of the instructions. But, other than that, very easy and delish!

AWESOME recipe.

My modifications:

-instead of sweet potato, I used 2 medium yukon potatoes that I rigorously boiled for 20 minutes
-instead of dry powder, I used 1 heaping TSP of diced chipotle peppers in sauce
-added a TSP of freshly and very finely diced jalapeno

I added the potatoes once they’d been boiling for 20 minutes by themselves to the main pot where I was cooking everything else, and cooked everything together for 10 minutes until the potatoes were done.

I then used a hand held food processor to mash them while they were simmering.

I entirely skipped the chickpeas.

So good. Wife loves it.
This was HELLA good and complex tasting.

Really really yummy! Adding this recipe to my make again bookmark, thank you Dana!

I just made this wonderful soup! I had to improvise as I didn’t have everything the recipe called for but it was still amazing! I had to use garlic powder and minced onions in the soup, and I ran out of curry powder after using it for the soup so I used some turmeric and cumin along with the other spices for the chickpeas. I used a can of full fat coconut milk and filled the can again with water for the liquid. Oh and as another person stated, my chickpeas also came out crunchy for the first time! I made this for my 21 month old granddaughter and myself for lunch. I had two bowls and she had one. We were eating the chickpeas by themselves a few minutes out of the oven. She kept saying “more”?Easy, came together quickly, and it is YUMMY!

Thank you Dana for another winning recipe!❤️

Fantastic recipe! I have made it multiple times. So easy I can even make it for dinner on a work night. I typically use one can of coconut milk and the same amount of water or chicken broth for the 3 cups of coconut milk. Thanks for such an easy, healthy, and delicious recipe.

This is bar none the best soup ever. It’s a snowy day here in Newfoundland so I couldn’t get to the store so i added carrot and cauliflower to the lone sweet potato . I also roasted the veg with the onion a d garlic. I added 2 cups of veggi stock as it was very thick .. but like I said- best soup ever. Making it Christmas Eve to go with tourtiere!
Thanks SO much for sharing!
Lynda
PS it is a vegan tourtiere

I LOVE THIS SOUP! make it all the time. I don’t do the garbanzo beans on top usually, and I just peel and cube then boil the sweet potato then mash it.

Super easy recipe to follow. I dint make chick peas but the soup. Turned out amazing. Thank you so much!?

Super easy and so delicious! I doubled the recipe and used a medium spiced curry paste instead of curry powder, and it turned out beautifully.

I made this with out the chickpeas for a sick friend tonight because I happened to have everything in my fridge and cupboards. It was so yum! Even my 2 year old loved it! Thank you ?

I did a few minor modifications:
– used some carrots because I had so many
– used a can of coconut cream and a little extra water to just cover the veggies
– the seasonings to taste (salt, pepper, garlic, cayenne pepper, etc)
– added a little beef stock powder and a dash or two of cloves (I’m in love with cloves; they make everything taste so savoury)

I’ve made this twice and it turned out delicious both times. It’s filling and satisfying. I like to pair this with rice. My boyfriend even liked it! I’ll definitely be making this again in the future.